Baked Broccoli-Stuffed Chicken Breasts Recipe

baked broccoli-stuffed chicken breasts recipe
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

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Nutritional Info

This information is per serving.

  • Calories

    410
  • Fat

    24 g
  • Saturated Fat

    8 g
  • Polyunsaturated Fat

    6.5 g
  • Cholesterol

    140 mg
  • Sodium

    403 mg
  • Potassium

    780 mg
  • Carbohydrate

    4 g
  • Fiber

    1 g
  • Sugars

    1 g
  • Protein

    44 g

Baked broccoli-stuffed chicken breasts recipe. Cheese and broccoli-stuffed chicken baked in an oven. Very easy and tasty chicken recipe. You may also like Bacon-Wrapped Shrimp Appetizer

Baked Broccoli-Stuffed Chicken Breasts Recipe

Ingredients

  • 3 large boneless and skinless chicken breasts
  • salt and freshly ground black pepper
  • 1 ½ teaspoons garlic powder, divided
  • 1/2 teaspoon paprika
  • 1 cup broccoli florets, finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • 1 cup mild shredded Cheddar cheese
  • 1 tablespoon mayonnaise
  • 2 tablespoons olive oil

Method

Step 1

Preheat the oven to 425 F (210 C).

Step 2

Place chicken breasts in a large shallow bowl. Season both sides with salt, black pepper, paprika, and garlic powder.

Step 3

Using a sharp knife, cut a slice through the middle of chicken, creating a pocket for the filling.

Step 4

Place broccoli florets in a large macrowaveable bowl. Pour 2 tablespoons water over, then cover with plastic wrap. Macrowave for 1 minute.

Step 5

Remove the bowl from the macrowave. Drain any excess water. Add chopped bell peppers, mayonnaise, Cheddar cheese, and remaining garlic powder. Season with salt and black eppper, to taste. Mix well, then divide mixture between chicken breasts (use a toothpicks to secure)

Step 6

In a large oven-safe skillet, heat olive oil over medium heat. Add stuffed chicken breasts and sear for 3-4 minutes on each side.

Step 7

Cover the skillet with aluminum foil and trasfer to preheated oven. Bake for 15-17 minutes. Serve hot.

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